The most important feature that distinguishes Düzce Meatballs from other types of meatballs is that the meat used in their production is obtained from beef (preferably heifer) or lamb raised in the natural environment and unique flora of the Düzce highlands. No fat other than the meat itself is added to Düzce Meatballs. Only a small amount of spices and an appropriate amount of corn flour are added instead of breadcrumbs. The production technique and skill are crucial in making Düzce Meatballs, which leave a true meaty taste in the mouth.
What are the Ingredients for Düzce Meatballs?
1 kg fattened brisket mince
100 g dried onion
1 teacup corn flour
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon black pepper (optional)
1 teaspoon red chili flakes (optional)
1 teaspoon cumin (optional)
1 teaspoon thyme (optional)
2 cloves of garlic (optional)
How to Make Düzce Meatballs
The fattened brisket mince of calves (preferably heifers) or lambs raised in natural environments in the highlands is cleaned of veins and membranes. The cleaned fattened brisket mince is mixed and ground once in a meat grinder to medium coarseness. Then, 100 grams of dried onion is chopped and added to the mince.
To prepare Düzce meatballs, the chopped onion and mince are placed in a large bowl and the spices are added. After the spices, corn flour is added to the meatball mixture and the mixture is kneaded well with fingertips. From the kneaded meatball mixture, walnut-sized pieces are taken and shaped by pressing them in the palm of the hand. The shaped meatballs are set aside.
Oak charcoal is used on the grill. The charcoal is ready to cook when it is covered with white ash. The shaped meatballs are placed on the grill and cooked on both sides. After they are browned on all sides, grilled tomatoes and pointed peppers are added and served hot.
Preparation Time: 30 minutes. Serves 6-8 people.